Classic Italian Vanilla Panna Cotta

  • Loriana Shea
image_pdfimage_print

Classic Italian Vanilla Panna Cotta

If you ever dined at our restaurant and made it to dessert, chances are you’ve tried our panna cotta. This smooth and creamy Italian classic was always a guest favorite—simple, elegant, and just sweet enough to end the meal on a high note. I’ve made it more times than I can count, and it never fails to impress. The beauty of panna cotta is in its simplicity: a few good ingredients, a little time to chill, and you’ve got a dessert that feels both refined and comforting. Now I’m sharing the version we served for years—so you can bring a little restaurant magic to your own kitchen.

Things to know about this Classic Italian Vanilla Panna Cotta

  • It’s make-ahead friendly. This dessert needs several hours to chill, making it perfect for entertaining. You can prepare it the day before and it’ll be ready to serve when you are.

  • Simple ingredients, big payoff. With just cream, milk, sugar, vanilla, and gelatin, panna cotta is proof that you don’t need much to create something truly special.

  • Customize it your way. Serve it plain, with fresh berries, a drizzle of fruit sauce, honey, or even a splash of liqueur for something more grown-up.

  • The texture matters. Proper panna cotta should be silky and just set—firm enough to hold its shape, but soft enough to melt in your mouth.

  • It was a restaurant favorite. We served this classic at our restaurant for years, and it was always one of the first desserts to sell out. Guests loved its elegant simplicity, and I think you will too. And if you like easy desserts as much as I do try my Lemon Ciambellone Bundt cake  it’s an easy Italian cke

Classic Italian Vanilla Panna Cotta

Servings: 6 Prep  Time: 10 minutes

Cook Time: 5 minutes Chill Time: 4 hours

Total Time: 4 hours 15 min

Ingredients

  • 2 cups heavy cream
  • 1 cup low fat milk
  • 1/2 cup sugar
  • 1 Tbsp. unflavored gelatin
  • 2 Tsp. vanilla extract

Instructions

  1. Pour the milk in a small bowl bowl stir in the gelatin . let it set for 5- 10 minutes to let it bloom
  2.  Add the heavy cream and sugar to a small sauce pan bring to hot but not boiling and cook until the sugar is dissolved. Stirring contentiously (2 -3 minutes)
  3. Stir the milk and bloomed gelation mixture to the heavy cream and sugar mixture cook an additional 1-2 minutes. Remove from the heat and stir in the vanilla.
  4. Pour the mixture into 6  4 oz. ramekins.

  5. Allow the panna cotta to cool slightly at room temperature, then cover and refrigerate for at least 4 hours, or until fully set.

    To serve, enjoy them directly in the ramekins or unmold by running a thin knife around the edge and dipping the bottom briefly in warm water. Invert onto a serving plate. Top with fresh berries, fruit compote, or a drizzle of honey, if desired.

More to Explore

Back To Top
Search